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TCM Dietary Therapy Amy Scherman Pacific College of Oriental Medicine OM511.02 Professor Brendan Mattson

Traditional Chinese Medicine Dietary Guidelines

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The basic foundations of Chinese Medicine's rules to optimal diet therapy are discussed

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Page 1: Traditional Chinese Medicine Dietary Guidelines

TCM Dietary Therapy

Amy SchermanPacific College of Oriental Medicine

OM511.02Professor Brendan Mattson

Page 2: Traditional Chinese Medicine Dietary Guidelines

The Root of It All

TCM's view of a human organism's physiological lifespan can be likened to the burning of a candle.

Yin and Yang physiology includes: Blood and Qi Essence and Shen Structure and Function

The candlestick we are born with is our prenatal essence. We add to the candlestick by ingesting food and liquid that becomes post-natal essence.

If we eat properly, we can store reserves of post-natal essence so that we don't deplete the candle. The Nei Jing states a person should have enough jing for....

Yin

Yang

A.) 80 years B.) 95 years C.) 100 years D.) 75 years

The Bottom Line: Wax On, Not Off

Page 3: Traditional Chinese Medicine Dietary Guidelines

TCM Optimal Digestion

The 2 most important organs in digestions are... The stomach The spleen

Some like it hot..the stomach especially! The stomach needs a

____ºF Stew for optimal digestion.

Stomach

Spleen

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Page 4: Traditional Chinese Medicine Dietary Guidelines

How do we achieve optimal digestion? There are 3 rules to assure an

optimal stomach stew... 1.) Mainly eat cooked foods vs

raw foods. When you eat a raw carrot, your body

only absorbs ____% of the nutrients.

2.) Chew your food! Chewing thoroughly means the food is more

stew-like for the stomach to process

3.) Avoid cold foods and liquids When we ingest cold food, it means our

stomach fire needs to turn the heat up, way up! Leads to Stomach Yin Xu.

The Spleen fire is doused by cold= dampness and phlegm

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Page 5: Traditional Chinese Medicine Dietary Guidelines

So now we know the rules, but what foods are best to choose?

Degree of Dampness All foods have a degree

of dampness and sweetness to them.

Sweetness is related to earth, and earth nourishes qi and blood, but moderation is key!

One must be aware of the key elements such as the fat content of food and flavors that are a mix of sweet and sour

Post-digestive Temp Food temperatures in

TCM are grouped as: Cold, cool, level,

warm, or hot Optimal is level/warm

but it is also dependent on time of year

Which of the three is most dampening?

1.) Beef2.) Chicken

3.) Pork

Which of the three is most dampening?1.) Tomatoes2.) Bananas

3.) Blueberries

A store clerk at Trader Joe's offers you to try the latest and greatest 100% vegetable juice.

Does the Chinese practioner1.) Embrace the wondrous vegetables 2.) Scoff at this flimsy nutritional idea

Which is the cooler fruit?

Which is the warmer vegetable?

Page 6: Traditional Chinese Medicine Dietary Guidelines

Food Flavors and Effects

Source: http://www.tcmyellowpage.com/study_doc/html/list37-1.html